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Creamy Mushroom and Leek Tagliatelle

My sweet friend, Jen, gave me the gift of a free Hello Fresh week. It’s a service where you get a week’s worth of groceries specifically measured to create specific recipes and reduce food waste. It was fun to try different recipes and this one has become a favorite in our house. It’s creamy like an alfredo but much healthier and the leeks have a nice mild flavor – a perfect cold and rainy day dinner. Enjoy!

Ingredients (Feeds 4-6 people)

12 oz Tagliatelle / Fettuccine

8 oz Shiitake Mushrooms

2 leeks (trimmed and thoroughly washed)

4 garlic cloves

½ oz fresh Thyme

¼ cup cream cheese

2 oz shredded Parmesan (1 oz in pasta, 1 oz for garnish)

2/3 cup vegetable broth

2 Tbsp butter

1 Tbsp olive oil + 1 tsp

Directions

1. Bring a large pot of water to a boil. Halve the leeks lengthwise, then thinly slice. Place the leeks in a strainer and rinse under water to remove any sand. Mince or grate the garlic. Strip the thyme leaves off the stem, then roughly chop the leaves. Slice the mushrooms.

2. Add the tagliatelle to the boiling water and cook for 8-10 minutes, until al dente. Drain.

3. Heat a drizzle of oil in a large pan over medium heat. Add the leeks to the pan and cook, tossing, for 5-6 minutes, until soft and slightly caramelized. Add the mushrooms and another drizzle of oil to the pan and cook, tossing, for 4-5 minutes, until soft. Add the garlic and thyme to the pan and cook for 30 seconds, until fragrant. Season with salt and pepper.

4. Make the sauce: Add the stock concentrate and ½ cup water to the pan and stir to combine. Remove the pan from the heat, then stir in the cream cheese, mixing thoroughly to combine. Season with salt and pepper.

5. Return the pan to medium heat and carefully toss in the drained tagliatelle until thoroughly coated in sauce. Stir in 1 Tablespoon butter and half the Parmesan cheese and toss to combine. Season with salt and pepper.

6. Serve the tagliatelle garnished with the remaining Parmesan cheese and enjoy!